Recipes for Chicken Breast

I bake chicken in a marinade of orange juice, honey, ginger,a little garlic and white pepper. My family never seems to tire off it. I began this when my son was young and a picky eater.

Chicken Fajitas...

Cut into strips and marinate in the following for 30 minutes
1T. apple cider vinegar
1T. soy sauce
1T. worcesteshire
1 clove garlic (minced)
1 tsp. chili powder

Saute in the marinade with veges and serve w/ rice, cheese, beans on a tortilla. Yumma yumma!

M., Most of the major food companies have recipies on their websites as do some of the appliance companies, such as GE appliances. Consider www.allrecipies.com - they have some great stuff. And www.meninaprons.net is a fun site. Good luck - J.

M. P,
I have THE BEST receipe for you. My family calls it "Our favorite chicken". I have no idea where I got it from but have been making it for almost 20yrs. It's real easy!!It only takes about 10 min's to prepare & 20 min's to bake. I usually serve it with a vegie & rice a roni.

"Our Family Favorite"
4- Boneless/Skinless chicken breasts
1Cup- Mayo/or light mayo
2TBSP - Mustard/original preferred but you can use a lil spicy brown for taste.
1/4Cup-Parmasean cheese
1 or 2 Cups- bread crumbs

Preheat oven to 375 degree's.
In small mixing bowl combine mayo,mustard & parmasean cheese(the cheap kind works best). Clean & dry chicken breast. Brush chicken with mayo mixture.(Save leftover sauce or make second batch for dip) Then roll & press chicken in to bread crumbs. Place piece's of chicken on a cookie sheet(you can spray with Pam but it won't matter if you don't)Bake @ 375 for approx 20-25 minutes till golden brown.
You MUST serve chicken with a lil mustard sauce on the side for dippin. This is what the kid's like the most, the sauce for dippin!!!! When preparing chicken be careful not to put brush back in sauce, or if your'e worried you can just make a second batch for dippin. I promise your family will love it & you will want to make it again & again cause it's so easy. Hope you like it.....

Here are 3 recipes that my family enjoys!

Famous Butter Chicken
* 2 eggs, beaten
* 1 cup crushed buttery round cracker crumbs (I use low sodium ritz)
* 1/2 teaspoon garlic salt
* ground black pepper to taste
* 4 skinless, boneless chicken breast halves
* 1/2 cup butter, cut into piece ( I only use about 2 tbsp)

DIRECTIONS

1. Preheat oven to 375 degrees F (190 degrees C).
2. Place eggs and cracker crumbs in two separate shallow bowls. Mix cracker crumbs with garlic salt and pepper. Dip chicken in the eggs, then dredge in the crumb mixture to coat.
3. Arrange coated chicken in a 9x13 inch baking dish. Place pieces of butter around the chicken.
4. Bake in the preheated oven for 40 minutes, or until chicken is no longer pink and juices run clear.

Easy Skillet Chicken Parmesan
Prep 5 minutes Cook 25 minutes Makes 6 servings

1 tbsp olive oil
6 skinless chicken breast halves (or chicken pounded thin)
1 1/2 cups prego traditional italian sauce
1/4 cup grated parmesan cheese
1 1/2 cup shredded mozzarella cheese

1. Heat oil in 12” skillet over medium-high heat. Add chicken and cook for 10 minutes or until well browned

2. Stir sauce and 3 tbsp parmesan cheese into skillet. Cover and cook over medium heat for 10 minutes.

3. Sprinkle mozzarella cheese and remaining parmesan cheese over chicken. Let stand for 5 minutes or until melted. Enjoy!

Cream of Mushroom Chicken

1 can cream of mushroom soup
1 cup cheddar cheese
1 tsp thyme or sage

mix together and spread over chicken breasts
bake uncovered at 400 degrees for 55 minutes. Baste several times while chicken cooks.

you have a lot of recipes in the responses but here is one more. It's made similar to shake and bake but you make your own breading. My family begs for it. It's almost as good with thighs or legs.

Take a bag of bold and spicy Chex Mix. Whirl it through the blender or food processor until not quite fine. You don't want big pieces left and you don't want it flour-fine. Mix it in a zip loc bag with grated parmesan (don't use the powdered kind - get the fresh in the cheese section). I use a mixture of almost half and half cheese and party mix. Add mixed Italian herbs to taste (yes, taste the breading and make it taste your way).

Roll thawed chicken breasts in melted butter then in the breading mix. Make sure they are well coated or add a bit more when in the pan. Place in a pan. You don't need to spray first but a light spray helps clean the pan later. Bake until done (takes me about 30 minutes at 375 but you have to check it).

If you make your breading and then use only part of it, you can seal and refrigerate until next time if you remove the breading mix to roll the chicken so the juices don't get into the mix. It will keep a week or two.

Sounds complicated but is really simple and awesome.

I just tried a really great recipe that is pretty easy:

Zesty Chicken Tortilla Bake

1/2 cup Miracle Whip or Mayonnaise
1/2 cup flour
3 cups milk
8oz. shredded cheddar cheese
1 1/2 lbs. boneless skinless chicken breasts, cooked, cut into 1-inch pieces
1/2 cup salsa
1/2 cup chopped fresh parsley
16 flour tortillas

Mix dressing and flour in medium saucepan with wire whisk until well blended. Gradually add milk, stirring until well blended. Cook and stir on medium heat until sauce comes to a boil and thickens. Stir in half the cheese. Reserve 1 cup of the prepared sauce.

Add chicken, salsa, and parsley to remaining sauce; stir until well blended. Spoon 1/3 cup of the sauce mixture down center of each tortilla; roll up. Place 8 of the roll-ups, seam sides down, in each of two (11x8in.) baking dishes; top evenly with reserved sauce and remaining cheese. Bake at 375*F for 25 minutes.
Makes 8 servings.

Hi M.,

My mom has a great marinade recipe for grilling...and it's super easy! My whole family uses it whenever we grill. I just mix all the ingredients in a Ziplock bag and put the chicken in and let it sit for at least an hour before grilling. All you need is:

1/2 cup veg oil
1/2 cup lemon juice
1/2 cup red wine vinegar
1/4 cup soy sauce
paprika, pepper and salt to taste (not too much salt because soy sauce is salty)

Also, I've found a GREAT recipe website that has a lot of different recipes from real people. It's www.recipezaar.com I love to look up different ways to prepare everything on this site.

Good luck and happy eating!!!
N.

A friend just sent me this one. I haven't tried it but two other friends did and loved it.

FOIL PACK TACO CHICKEN

Chicken breasts (as many as you want)
1 package Taco seasoning mix
red potatoes sliced thin ( I used 1 med potato for each chix breast)
Jar of salsa
shredded reduced fat Mexican style cheddar cheese
Can serve with side of sour cream

Preheat oven to 400
Tear off sheets of aluminum foil to make your packets...one for each breast
Spray foil with PAM
Place sliced potatoes on center of foil
Place chicken breast on top of potatoes. Sprinkle generously with taco seasoning
Top each breast with salsa and then sprinkle each with cheese.
Bring up foil sides and double fold top to form a complete seal all around (leave some room for circulation inside).
Place packets on baking sheet. Bake 30 to 35 minutes.

Buy a box of Lipton dry soup packets in a flavor that appeals to you, like onion-mushroom. Mix one dry soup packet with 1/3 cup mayonaise and 1/4 cup grated parmesan cheese. Spread mixture over 4 boneless, skinless chicken breasts, and sprinkle with bread crumbs just enought to cover the breasts. Bake at 350 degrees for about 20-25 minutes. Tastes great, may be a bit salty for some tastes, so you could always substitute another cheese with less sodium in it. Quick, easy, and delicious! Also, try just peppering the chicken and frying in butter in a frying pan. Another idea is to butterfly your chicken breasts (split them length-wise) and stuff with your favorite cheese, maybe add some spinach, mushrooms, or sun-dried tomatoes, and a touch of garlic, cook on stovetop and finish cooking in the oven to be sure it's cooked through

M.,
We make a terriffic Hawaiian chicken...
I'm sure you could find it online...but we brown the chicken breast...add in the pineapple juice (from chunks or crushed - your preference!) and add brown sugar...this thickens and creates a glaze...add in the pineapple and it's great!! Sorry, we have made it so much we no longer refer to the recipe card!!! Enjoy!!!

You can season it with garlic powder, salt, pepper and poultry seasoning and grill or broil it for a quick entree alternative.

If you're interested in something on the stovetop, slice the breast meat into 1/2-1" wide strips, sprinkle with salt, pepper, garlic powder, dredge in flower, brown in a pan with a little olive oil, then add 1-1/2 to 2 C milk (soy or rice milk is also fine) and 1/4 c heavy cream. Stir and simmer, stirring occasionally, for about 15 minutes or until the sauce thickens. You can substitute sour cream for the heavy cream. This is incredibly decadent over rice, pasta and/or veggies and takes less than 30 minutes from start to dinner!

I love to cook, so let me know if you'd like other recipe ideas.

Looks like you have lots of good ideas here - which I plan on going thru myself!

Here's some of my faves:

Ritz Chicken - Melt margarine (we use the Brummel & Brown) and crush Ritz Crackers. Dip a chix breast into the margarine, then roll in the crackers. Do this to all the chix, place in a shallow pyrex, than bake at 400 for about 30 minutes (i'm guessing on the time, but I think i'm close). So yummy!

Zesty Italian Chicken - clean the chix breasts and then poke a fork into each one several times. Place them in a ziploc and cover them with Zesty Italian dressing. Let them marinate for at least 30 minutes. More is great but 30 min. is plenty. Then grill them (6-7 minutes per side on medium indirect heat) or bake them in a pyrex, similar to above. So simple but really makes for tender, flavorful chicken.

Chicken Ambassador Casserole - I can't stress how delicious this is. You need:
1-2 boxes Uncle Ben's Long Grain & Wild Rice Original Recipe
1-2 cans Chix Broth
4-8 Chicken Breasts (depenging on how many you are feeding and whether you like leftovers)
1 can cream of chicken
1 can cream of mushroom
1 can cream of celery
1 cup melted butter or margarine (again, we use B&B)
1 cup cooking sherry
almond slivers

Pour rice, seasoning packet and broth into 9x13 pyrex (use 1 box & 1 can for 4 breasts, 2 boxes & 2 cans for 6-8 breasts). Rinse chix breasts and place on top of rice. Combine soups, margarine and sherry in bowl and mix until smooth (a whisk works quickly for this). Pour the soup mixture on top of chix and rice. Top with the almonds. Bake at 400 for an hour. (you can make this with plain white rice if you prefer)

Dear M.,
My friend makes the most wonderful food on earth! She used to own a restaurant and let me tell you, we love going to stay with her because we eat like royalty for days! Since you asked specifically about chicken breasts, I will share this particular idea with you. I don't have the specific recipe, but it's the idea that counts. You can add or change the idea itself to suit your tastes, but I'm telling you, it's delicious!

First she removes all traces of fat from boneless chicken breasts and then grinds them. (You can purchase pre-ground chicken breasts or ask if the butcher can do it for you. She just likes doing it herself). Then she adds garlic powder, salt and pepper and olive oil (since chicken breasts are so lean). She forms them into patties and grills them. When done, she melts a layer of swiss cheese, a layer of deli-style ham, then another layer of swiss cheese. She puts the patties on ciabatta bread rolls and toasts them lightly on both sides on the grill.
It's kind of her take on bbq Chicken Cordon Bleu.
Except for the fact that she grinds her own chicken breasts, it's no more difficult than grilling hamburgers. (She even grinds steak to make her burgers. No regular ground beef in her house. I personally don't love cooking enough to go through all that, but she does).
We don't eat pork and she happily offers to leave the ham off of ours, but I tasted it and I have to admit it is very delicious! I hope you'll give it a try.

You can also slice a "pocket" into each chicken breast and stuff it with uncooked stuffing. If you don't want to make it from scratch, you can use stove top and moisten it with water in a bowl as opposed to boiling in a pan. Drizzle the stuffed breasts with olive oil and cream of chicken or cream of mushroom soup and bake in the oven. You'll end up with chicken, "gravy", and stuffing. All you need is a salad and a vegetable and you've got a wonderful and easy dinner.

Have fun!

My entire family likes Sesame Chicken.

Start your rice (chicken broth, not water.)

Pour 1 can of chicken broth/stock into a pan for sauce. Add 5 good shakes of soy sauce, sprinkle in some sesame seeds, and add a little cayenne pepper if you want heat. Let simmer.

Chunk chicken and coat with corn starch (I toss in a ziplock and shake) and pour chicken into a collender to shake off extra corn starch.

Heat oil (olive oil works as fine as corn oil) in a large pan. Quickly cook chicken in oil (Hotter oil = less absorbed in food.).

Just as you finish the chicken (I cook it in batches.)sprinkle sesame seeds over the top and toss. Then mixed water and corn starch and pour into the simmering sauce. Mix and watch it thicken.

To server, rice on plate, chicken on top, and pour a little sauce over all. It's a family favorite in my house. Sometimes I toss in sliced green onions on top or in the sauce.

Sweet Baby Rays BBQ sauce (Safeway)- I marinate my chicken breasts w/bone in for a few hours. Then grill. I like the bone in because it needs time on the grill for the BBQ sauce to carmelize and boneless breasts can't cook that long. I usually steam/roast veggies on the grill (in foil) at the same time.

PASTA and Beans- chunk chicken, baby spinach (few handfulls or more), garlic, white beans (canned are fine), and penne pasta. Cook penne.
Brown chicken in olive oil, add garlic, add spinach, add white beans (drained), heat, and toss with drained pasta. Even better the next day.

This is one of my favorites -- we just had it last night. I know this post is old, but I think every good mom/wife should have a ton of chicken recipes (LOL)!

And if you have peanut allergies, use this site instead:
http://www.recipezaar.com/cookbook.php?bookid=93908

Good Luck!

http://www.recipezaar.com/Chicken-Smothered-in-Peanut-Sau...
Chicken Smothered in Peanut Sauce Recipe #115477

45 min | 20 min prep

SERVES 4

1 onion, chopped
4 boneless skinless chicken breast halves
1/2 teaspoon salt
1/4 teaspoon paprika
1/8 teaspoon ground black pepper
1 (15 ounce) can diced tomatoes, drained and juices reserved
3 tablespoons peanut butter
1/4 cup packed fresh cilantro
2 garlic cloves, minced
1/4 teaspoon crushed red pepper flakes
hot cooked brown rice or cooked barley

Coat a large skillet with nonstick spray and warm over med-high heat.
Add the onion and cook, stirring, for 5 minutes, or til softened.
Add the chicken to the skillet and cook 3-4 minutes on each side or til browned.
Meanwhile in a blender combine the reserved tomato juice, salt, paprika, pepper, peanut butter, cilantro, garlic, and red-pepper flakes.
Blend til smooth.
Pour over the chicken and add the tomatoes.
Bring to a boil over high heat.
Reduced heat to low, cover, and simmer for 25 minutes. Serve over rice or barley.

Hi M.

the first thing I ALWAYS do when preparing chicken breast is WASH it and then rub it with lemon.. this gets out all the gamey smell chicken can sometimes have. I know sounds gross, but it's true..
then we put it in a pirex container, add olive oil, black crushed pepper, salt and rosemary.. (you don't need much rosemary) you can add a clove of crushed garlic too.. mix it all together and broil... and TaaDaa..... yum!

now the other chicker we do is.. grilled..
we marinade in soy sauce (to your taste) I use the low sodium.. olive oil, salt , pepper and garlic ... put in the fridge, let sit.. if short on time, one hour is fine or two...(don't forget, wash chicken first... and rub with lemon) ... once marinaded...
pop unto the grill.. or even roast.. yum..

Included in this email is a highly rated and easy Chicken recipe. Everyone I have made this for loves it. It's from Cooking Light and even my finicky nieces and nephews (9, 7, and 5) love it. I also have a 18 mos. old who eats every bit of her meal when we serve this. We serve this with oven roasted potato wedges and broccoli or green beans. I slice white or German butter potatoes into wedges. Coat them with olive oil, salt pepper, garlic powder, and rosemary. Lay them on a cookie sheet and bake at 400 degrees until tender. The sauce you make with the chicken I then pour over the chicken, potatoes and broccoli. Don't be intimidated by sauce, its ready in a few min. Good Luck and Enjoy.

Ingredients

4 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/2 tablespoons olive oil
1 garlic clove, minced
1 cup fat-free, less-sodium chicken broth
1 1/2 teaspoons dried herbes de Provence
1 teaspoon butter
1 teaspoon fresh lemon juice
Fresh thyme sprigs (optional)
Preparation
Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or rolling pin. Sprinkle chicken evenly with salt and pepper.

Heat oil in a large nonstick skillet over medium heat. Add chicken; cook 6 minutes on each side or until done. Remove chicken from pan; keep warm.

Add garlic to pan; cook 1 minute, stirring constantly. Add broth and herbes de Provence; bring to a boil, scraping pan to loosen browned bits. Cook until broth mixture is reduced to 1/2 cup (about 3 minutes). Remove from heat; add butter and lemon juice, stirring until butter melts. Serve sauce over chicken. Garnish with thyme sprigs, if desired.
Yield

4 servings (serving size: 1 chicken breast half and about 2 tablespoons sauce)
Nutritional Information

CALORIES 248(30% from fat); FAT 8.2g (sat 1.8g,mono 4.5g,poly 1g); IRON 1.5mg; CHOLESTEROL 101mg; CALCIUM 32mg; CARBOHYDRATE 1g; SODIUM 376mg; PROTEIN 40.2g; FIBER 0.3g

This is the easiest and most delicious recipe - all you do is pour Italian Dressing over the chicken and bake it uncovered for 45 minutes at 375. Baste and/or pour more on every 12-15 minutes. It is moist and delicious. You can leave the skin on or remove it. I also salt and pepper it before adding the dressing.

Enjoy!

Fully bake your chicken til done. Then on the BBQ, or in the oven glaze it with:

1/2 cup grape jelly (melted in Microwave)
1/2 cup of any jar BBQ sauce...

I know this sounds weird, but the kids LOVE it.
It is a great glaze. you can also do it with apricot jelly, but the grape is better.

The kids and I have fun looking for resturant recipes on the internet. They gobble up the El Polo Chicken recipe which can be found at www.topsecretrecipes.com
Another idea is to pound the chicken breast until it is flat and then top it like it were a cheese pizza, aside from eating it with a fork the kids thought it was really pizza!

Hi M.-

some ideas: All types of chicken work for these...
#1 Glass or metal pan, put chicken in bottom, cover with cream of celery, cream of mushroom, or creamy cheese soup. Bake at 350 for an hour. Very tasty!
#2 Broiler it with bbq sauce!
#3 Frying pan with olive oil and Mrs. Dash Lemon Pepper blend
#4 Glass or metal pan, drizzle olive oil in the bottom, put chicken in pan, drizzle lightly with olive oil, sprinkle with Mrs. Dash, garlic salt or garlic powder, and onion.OR, after placing chicken in pan, pour on can of stewed tomatoes, bake for an hour (55 minutes) at 350.
#5 Stew- crockpot it with potatoes and carrots and any other veggies- can of stewed tomatoes, 1-2 cans of vegetable broth. Simmer all day
#6 Bake a stew. Get one of those cooking bags and put the chicken in it. Add potatoes, veggies, onions, garlic, pepper, mrs. dash, etc., bake for 55 at 350.
#7 if you ever buy a whole chicken, boil it in veggie stock/water with lemon slices, rosemary, and onions.
Happy cooking!
-E.

Hi M.! I know you have gotten plenty of ideas here, but I have a cooking tip for you. I have found that the quickest way to have a pretty healthy chicken dinner is to start of by POUNDING down your chicken breast to less than half an inch... I usually go down to about a quarter of an inch. Pounding down the breast breaks down the muscle fibers and the chicken doesn't get tough! You can then sprinkle with any seasoning. One of my favorite is a turkey/poultry rub seasoning, pan grill it with a little olive oil... it's cooks up very fast due to pounding it thin. I like to serve it with cranberry sauce(my #1), BBQ, honey mustard... anything you like!! Sooooo simple! OH... same instructions but season with Cajun seasoning, if you go light with the seasoning it will not be spicy! Pan grill and serve with blue cheese dressing! At the restaurant I managed this was the 'Black and Blue' preparation we offered on fish, chicken or steak! It is EXCELLENT!!!

I have a great no fail recipe. I cut up a whole white onion in slices, add the juice of 3 - 4 lemons, some garlic juice, salt and pepper, or garlic powder/salt if you have that instead, just omit the regular salt if you do. Marinate in a bowl for a few hours with chicken breast, then place everything in a pan and bake @ 350 degrees until done. Usually about 20 - 30 min. Make some rice as a side, and you have an easy, healthy meal :-)

My family's favorite is Chicken Pasta. Cut up the chicken into chunks and shake in a plastic bag with some flour, salt and pepper (or seasoned salt in the flour if you like)then brown it quickly in some olive oil over high heat. Then add a can of chicken broth (low sodium is fine) and some angel hair pasta (I use Barilla Plus for extra nutrition). Reduce to medium heat, cover and cook about 5 mins then add some fresh basil and chopped zucchini (or whatever veggie you like). Cover and cook another 5 mins or so (no one likes squishy zucchini!). Then add sliced olives and cherry tomatoes and cook just until warmed through, about a minute. Squeeze a lemon over the top and serve! One pan, 20 mins. start to finish and yummy!

this is my family's favorite: 4 chicken breasts (or how many you need for your family size), 1 can cream of mushroom soup, 1/2 can of water and 5 Tablespoons. Homemade Gourmet Roast Seasoning. Put in crock pot on low for 4-6 hrs if NOT frozen, 8 if frozen. Use a crock pot liner for easy cleanup. Check out the Key to the Kitchen Recipe Database at www.homemadegourmet.com/lori5011 for over 1000 recipes to break up the monotony of the same old things. You can buy chicken breasts at Sams by the case and save money. I bought a case (84 chicken brests) and save over $2 a pound. I put 28 meals in the freezer for us in gallon bagggies. Put in the chicken, seasoning and the liquid product. Saves you money and time and you are set for weeks on answer What's for Dinner.

:) There's a bunch but I'll give you a few easy ones right now.

Crockpot: make brown rice (pre-cook or it takes forever) and place in bottom of crockpot. Place raw chicken breasts on top. Dump a can of cr of mushroom/chicken/etc. Cook 4 hours on high.

Grill: grill breasts for seven minutes on one side (nine if really thick) then turn. Baste with bbq sauce as the raw side cooks. Flip after same time and baste the side that just cooked. Serve with fresh veggies and rice or whatever.

I like to horizontally slice the breast so that it is thin (maybe three to four slices), then saute some chopped veges in olive oil and add the breast slices. Brown until golden both sides. Season as desired. Be creative. I love to add dried herbs (thyme, sage) as well as spices such as tumeric, cardamom, cinnamon, as well as a bit of good old salt and pepper. Then just add the liquid of choice: broth, water, tea (yes, sometimes I actually add a bit of leftover green tea when I have had enough of it to drink), or even juice (orange, cherry, for example). Add liquid and raise heat slightly to burn off excess liquid which creates a glaze. Serve with side dish of your choice - if you have not tried quinoa, it is great. Tastes like couscous but more protein. I use this basic chicken recipe as a template and exchange the different ingredients to fit what I have. You can make it sweeter (with the juices) or savory (with the broth). This is also a way to make one large chicken breast be a meal for a an entire family. Happy cooking, and enjoy!

Here's a quick recipe....

Melt some butter and dry italian seasoning in a bowl.
You also need some Pepperidge farm stuffing mix...hard to find usually i usually stock up during Thanksgiving, believe it or not I have found it at the Dollar store on the off season.
Take your chicken and dip in the butter mix and them roll in the smashed stuffing mix. Then bake half the time you normally make your baked chicken...pull out of oven and re-roll in stuffing mix and finish cooking. I call it Double crunch chicken...it's a hit and super easy.

Hope your family enjoys it as well

L.
Monterey mom

The best Chicken Breast recipe ever! Easy!!!!!!

Crock pot needed, or slow cooker of some sort.
*Sukhi's Tomato Chutney( www.sukhis.com )(Our farmers market sells it in Benicia on First st. Thursday's from 4-7)
*Boneless chicken breasts.

Layer the chutney and chicken breasts in the crock pot, turn on crock pot to high and cook for about 5 hours.
Serve over white rice.
It cooks itself and is amazing, not to spicy at all and very tender.

Good Morning M.,

The best thing about chicken is you can do pretty much anything. Go to Campbellkitchen.com and it'll ask whats your main ingredient, type in chicken breast and it'll give you different ideas..........Umm Umm Good:-) my families favorite in the "Cheesey Chicken and Rice" Its simple,quick and very good. I hope this helps. Have a great day:-)

Trader Joes has a sun dried tomato pesto sauce... get that... some swiss cheese....bread crumbs or smashed croutons...egg... filet the chicken breasts and stuff with pesto sauce and swiss cheese. Egg and crumb them and bake at 350 degrees for about 40 minutes. Very yummy!

Prepare a box of rice a roni rice pilaf in a large skillet according to the directions adding 1/2 cup extra water. add 1/2 cup uncooked frozen peas if your family likes peas. stir together. Bring to a boil, place thawed and seasoned chicken breasts on top of the rice. Simmer 20 minutes covered on lowest heat. Serves 4.

J.

1) Marinate chicken breast with salt and pepper, squeeze juice of half a lemon and add some cornstarch;
2) pan fry like a steak;
3) when both sides are browned, add some chopped green onions / garlic (or your favorite herbs), and some julienned lemon peels that you have just squeezed;
4) cover pan and steam until the thickest part of the breast is cooked...

(not too long so that the meat is tender and moist- check in 5 minutes over medium heat, poke on thickest part to see if it is firm = cooked, otherwise cover pan and turn off heat and let sit in steam for a couple more minutes);

Tips: do not let the meat juice come out excessively or else breast will be overcooked and dry which you want to avoid.

5) Take chicken out, let sit for 5 minutes before slicing into 1/4 inch pieces.

The cornstarch marinated in the meat combined with the pan juice and the steam will form a light tangy sauce enough to coat the chicken pieces.

6) Pour sauce over meat with the lemon peels, etc.

You can make more sauce by adding some more water thickened with cornstarch to the pan and scrape the pan juices; add more lemon juice and peels, green onions, salt and pepper if you want.

Enjoy...yum yum!

Check this webpage out.

http://allrecipes.com/Recipes/Meat-and-Poultry/Chicken/Ch...

Hi M.,

Two for the price of one:

Sauté spinach, onion, and garlic in a little olive oil...set aside and cool. Grate some Gruyere cheese...set aside

Pound the heck out of a few chicken breasts (skin on or off optional). When pounded about 1/4 inch or so...take skin off what you will need for the kids.... make some strips. Season with salt/pepper dredge in flour and panko crumbs. Sauté in olive or sesame oil for kids. (For the kids service cherry tomato and carrot sticks with the strips)

Larger breast (already pounded thin) season both sides with salt/pepper/garlic powder...stuff with a little spinach mixture and some cheese...roll up...dredge lightly in flour/panko crumbs (secure with tooth pic, sauté until golden brown in olive or sesame oil..

Serve with lettuce wedge/tomato/cucumber and Italian dressing or what ever your favorite dressing might be. Which is probably blue cheese...but with the Gruyere in the chicken I would go with a lighter dressing...your choice Mama!

Hope you like it.

You have lots of great responses. I use allrecipes.com like a few said, and you can get on their email list. They will email you recipes daily/weekly, whatever you prefer. Also, Campbells has the same deal. Look at the website or have them email you recipes. Most are fairly simple. I am doing on today that sounded yummy, called Slow Cooker Lemon Garlic Chicken II. So far it was super easy, and smells yummy! Cant wait til dinner time! Good luck and enjoy!

Hello, I know this is a little late, but wanted to respond. Also, I enjoyed reading everyone's recipes.
Here's one for you:

Chicken Francese
1/2 cup all-purpose flour
Salt and pepper to taste
2 eggs
2 tablespoons olive oil
1 1/2 pounds split skinless, boneless chicken breasts
2 cups chicken stock
Juice of 2 lemons
1/4 cup ( 1/2 stick) unsalted butter
Instructions:
Place flour in a small bowl and season with salt and pepper. In a separate bowl, beat the eggs. Heat the olive oil in a skillet with a lid over medium-high heat. Dredge each piece of chicken in the flour mixture, then dip it in the egg, evenly coating the breast. Cook the chicken in the oil, flipping once, cooking each side until it's golden brown.
Take the chicken from the pan and set aside. Deglaze the pan with water so the sauce remains clear. Add the chicken stock and lemon juice, season with salt and pepper and reduce by half. Add the butter and place the chicken back in the sauce. Reduce to a simmer and cover the pan to finish cooking the chicken all the way through.
Enjoy! ~S.

Hi M.,

If you like the taste of buffalo wings - here's an exremely easy chicken recipe for you:

Any amount or size of chicken breasts. Pound out so all are even. Arrange in pan sprayed with Pam. Cover with chicken wing sauce (found in the bbq sauce section) and bake at 350 for about 30 minutes depending on how many breasts and thickness of breasts. Serve with blue cheese dressing on the side.

I love to bake it in the oven (1 hor at 350) with spaghetti sauce covering it. Then we serve it over pasta or rice. Another favorite of mine is to cook it on the stove top all cut up and add in 2 cans of black beans, juice and all. We also add in corn. This is best served over rice too.

Have you tried chicken fajitas? You can buy a prepackaged flavor packet and then buy all the fixings=soft tortillas, rice, beans, etc.

Happy Eating!

3 simple ingredients. Chicken, onions and barbecue sauce.

Use 1-2 onions depending on how much chicken. Use up to 1 bottle of barbecue sauce depending on how much chicken.

Cut up onion into chunks (no need to dice) Place in bottom of slow cooker (crock pot) put chicken on top. Pour barbecue sauce over. Cover and cook 4 hours high or longer on low.

Serve with either rice, potatoes, pasta or whatever your family likes. The onions come out sweet and the chicken is tender.

I'm late to reply...my recipe has 3 ingredients, one being chicken...Beat an egg, dip the chicken in, then dip it in French Fried Onion Rings which you buy in a can..Put them in a baggie, and crush them so they can coat the egg dipped chicken well...bake at 350 for about 40 to 50 minutes EASY

Hi M.

I love chicken fajita burritos.

1 tbs. Olive Oil
8 lbs Chicken breasts sliced into 1/2 inch strips
1 red bell pepper sliced into strips
1 green bell pepper sliced into strips
1 onion sliced into strips
any fajita mix season

heat oil and add chicken cooking for about 5 minutes add all other items and heat 5 to 10 minuts untill veggys are moist but not too soggy
put on tortillas with refried beans and cheese and sourcream if desired ...enjoy

I have an easy recipe that I use with chicken breasts with the ribs attached. First I remove the skin then cut the breast with the bone to smallish pieces. I then sprinkle them with garlic salt and brown them in a pan with olive oil. When they are browned I add tomatoe sauce and a handful of olives (Spanish or kalamata) and let it simmer for about a half hour, until the chicken is cooked. Serve with rice or angel hair pasta.

go to http://www.allrecipes.com . I haven't searched for chicken recipes there yet but I've got a TON of other recipe ideas from there - just put "chicken breast" in the search window and you'll get a bunch of recipe ideas along with user ratings/comments (very helpful in many cases, like when you read a recipe and think "that sounds like an awful lot of onion" and you see in a few user reviews that they liked it better when they tried the recipe again with less onion).

My quick/easy thing to do with boneless frozen chicken pieces (I usually use thighs but breasts would probably work too) is what I call a "cheater's teriyaki" - mix about 1/4 cup each sugar and soy sauce and a little grated ginger and cooking sherry and garlic in a covered skillet or wok, add chicken pieces and stir over medium/high heat until boiling, cover and simmer for about 10 min or so, stir occasionally and check for doneness. When chicken is cooked through or almost cooked through, set aside and boil the sauce to reduce it, then return chicken to pan and stir to give it a nice glazed look. Add cubed tofu if you like, or stir in some washed and drained spinach at the end and cook until spinach wilts. Serve over steamed rice with steamed vegetables on the side. What I like is that there's no marinating, defrosting, or pre-slicing required so this is good for the "I don't *really* feel like cooking" days

I do a few things.

1) bake chicken with stove top and cream of mushroom in the mix. Its on the box. I tend to use 2 boxes of stuffing.

2) cream of chicken soup, bake/grill/fry the chicken and then minute rice. Mix everything together.

Where do I start!!! One way my family likes it is when I cook it on the stove with a little olive oil, some garlic seasonings and oregano! You can add garlic, onions and veggies if you like, I added aparagus and spinach the other night. I also like cooking it with italtian canned tomatoes, tomoat sauce and fresh veggies and letting it simmer, or you can use mexican style canned tomatoes with a little chile (Ortegas green chiles - mild) you can simmer and then add some montery jack cheese on top and lay over spanish rice. In all these recipes I always brown the chicken a little first, just to giveit a head start on getting done! Let me know if you want more, I think I may be the chicken queen since we eat alot of it I am alwyas just making things up as I go, I also have some good baked chicken recipes and some microwave chicken recipes!

We like adding just a little "SOY VAY Veri Veri Teriyaki" sauce. Mmmmm. It is wonderful on meat and vegetables too, just remember, a little goes a long way. A tablespoon in a pan to cook chicken, or more of course to marinate. It is often in the international section of the stores here rather than the soy sauce section.

Hi M.~
I just wanted to make sure you were aware that MANY brands of Chicken have growth hormones in the meat that were given to the chickens to make the breasts larger. They often have the same effect on children. My daughter had precocious puberty - which her doctor said was brought on by the hormones in meats, mostly chicken. She was in a B cup at 7 years old. Started menstruating at 9 and was lucky to make it to 5'3" tall before she stopped growing. There is now chicken that is labeled hormone free. I would recommend to all the mama's out there to make the choice to spend a little extra for this product.

If you go down your spices aisle at the grocery store, you can find a million different quick and easy marinades for chicken. Just marinade and toss on the grill or bake in the oven. Mix up the sides and you have a new and tasty meal. My family especially likes the chipotle marinades. Another crowd pleaser is chicken cacciatore. We also use chicken when we make mexican, for fajitas or gorditas. Also, chicken stir fry is such a quick easy meal and my kids love that too. To make it a super easy meal to prepare, you can buy a package of frozen stir fry vegetables and stir fry marinade, from start to finish (if you use instant rice) you can have the meal prepared in about 30 minutes. Great for busy families. We mix up what we use as a base for the stir fry, but sunbird makes a decent marinade that we like a lot and used almost every time before we started experimenting with other bases. I almost never make chicken the same way in a month, there are so many different ways you can do it. Another great way to have it is to marinate it, toss it on the grill and serve cut up over salad. Yummy.

did this one last night. cut into cubes and sauté with a little chili powder and onion. When it’s almost done add frozen corn (I get this blend that also has black beans and bell pepper) and put the lid on to let it steam. We then use this with Spanish rice to make burritos

Chicken breast (or chicken tenders-which are same thing except thinner and smaller, but, we like better, they sell them at Food Maxx) you just put them in like a 9x13 pan and put cream of mushroom soup over them, bake them at 350, cover them w/ foil for about 30 minutes depending on which chicken breasts you buy. They are good w/ rice or whatever you like.... enjoy....

I know you already have so many responses, and, this is a pretty old post, but, just wanted to let you know how I make pretty much all our meat in our house!
(chicken, beef, pork, turkey, etc!)

I marinade in whatever flavor we are wanting that day. It is not always a liquid marinade, but, sometimes a rub and I let it sit all day. Italian dressing works great on everything!

Then, I simply stick it in my George Foreman Grill, and, grill it up!

This makes the best chicken!!

Hello,

This is a simple and tasty salad.

You need:

Belgian endives
Mesclun
Chopped roasted skinless,boneless chicken breasts
Blueberries
Crumbled goat cheese
Pecans

Vinaigrette:

Cider vinegar
Honey
Salt
Black pepper

And voilà! Enjoy the salad!

A.

Yum - lots of recipes for us all to enjoy ! Here are 2 that are easy to remember"
Black Bean Chicken
Layer in order:
4 chicken breasts (pounding does help)
1 can of black beans (drained)
8 oz. of picante sauce
1 cup or so of mozarella cheese to cover
Bake @ 350 for 30 min.
Add flour tortillas or rice for a Mexican dish.l
Ole !

Baked French Chicken
Chicken breasts
Vegetables: potatoes (small red), onion, carrots, or
squash, parsnips, etc
Fines herbs
In a 13 x 9 glass or pyrex dish
place 4 -5 chicken breasts in the middle
Slice fairly thin vegetables and place in single rows around the chicken.
Sprinkle Fines Herbs over all.
Bake at 400 for 30 min.

*The grape jelly recipe is good.
* Another type of Hawaiian recipe is to baste or cover the chicken in a mixture of Russian dressing and apricot sauce.
I like this with rice.

Hi there!
Check out allrecipes.com! It's the most fabulous recipe site that i've found. You can store recipes in your own recipe box, and when you're ready to make a recipe or recipes, it will generate an awesome shopping list for you.
Take good care!

Hi,you can marinade the chicken in Italian dressing (at least 1 hour before baking or grilling) and it has a wonderful taste. Also marinade with lemon juice...check out grilling ideas by googling for chicken recipes.

Good Luck!

Cook it and dice it up in a pasta with veggies then mix in a sauce. Any sauce you like will work. I use a good Italian dressing and mix in cheese too.

I just made chicken burritos for lunch today. Just grilled the chicken with some Mexican food seasoning, cut in strips and served in tortillas with your favorite burrito fillings. Also can do quesadillas like this.

I have one of those "100 things to do with chicken" cookbooks and love it. try looking that up or recipe zaar for more recipe ideas!! we eat chicken a LOT!

I found a great website that I use alot. It's www.myrecipes.com. You could search for chicken recipes or just look at what pops up for the day. The recipes are gathered from a couple different sources include Southern Living and Cooking Light.

Hope that helps.

J. F.

I like to bake Chicken breast and rice with cream of mushroom soup. It is a Campell's soup receipe.

Don't waste all your time with something hard just put some BBQ sauce on them and throw some spices on it. Cook in oven, covered 350 degrees for about 20 minutes for no bone; 35 with bone. You can mix it up with different sauces and spices.

I understand how the same thing can be very boring. I have found several recipes for preparing chicken breast on www.allrecipes.com

I hope this helps. Good luck.

Try Zesty Italian dressing, squirt some over the top of the chicken and bake at 350 for 1 hour. Turns out moist and delicious.

Hi. Get some bread crumbs and first dip in egg and then in the bread crumbs and fry in some good oil. My fav fried chicken is flour with a lot of different spices from your cupboard. Marinate in Italian salad dressing and cook on grill.

Hi M.
I would suggest looking at different food site for ideas I like food network and my recipes.com You can narrow searches by putting in what ingredients your family might like
I make chicken 2 times a week and it is never the same
Good Luck
J.

My favorite is salted and cooked in a non stick pan with no oil or butter. Cover them to keep them juicy and cook them kinda slowly. I like lots of salt.

I see you got a ton of recipes, of which I haven't gone through yet...but here's one more! LOL I just made this last weekend..it's very easy...pretty cheap to make...and it's really good! White Bean Chicken Chili: I use the dried white northern beans (you can use canned if you wish, but they seem to get too mushy for me) and cook them according to the directions (if I'm going to have it in the crock pot all or most of the day, I don't cook them completely...just until they're ALMOST done), throw them in a crock pot. When the beans are almost done cooking (about 1/2 hour or so before) I steam my chicken breasts (I like to use the 3lb bag of the frozen boneless, skinless ones at Schnuck's or Shop-N-Save..they're on sale at Schnuck's this week for $5.97 for the 3lb bag!), once they're almost cooked through, I dice the chicken in to large cubes, put a small amount of butter (flavors it a lot) in a large frying pan with seasonings of choice (I like my food spicy so I always add ground red pepper)...salt, pepper, (red pepper), fresh garlic (or garlic powder) and I also add fresh dried parsley (I dry it in a dehyrator...make my own spices!)...toss the chicken in the butter and spices until browned, and remove from pan with a slotted spoon (to drain off the butter) and add to the beans. Add a large can of green enchilada sauce (if you can't find it I sometimes use the salsa verde, works just fine too), diced green onions, large can of sliced black olives, and a large container of sour cream (I use the light), and some cheese...I like pepperjack, monterey jack or mozzarella (the lighter cheeses). Stir the mixture lightly (you don't want to mush the beans too much!) and heat through on low in the crock pot. If you don't have one, you can also do this on the stove, but heat it over LOW heat so it doesn't burn. That's it! It looks like a lot of work when I typed it, but it's really not. LOL Serve with crackers (I use oyster crackers) or garlic toast tips. You can put a dollop of sour cream and sprinkle a few green onions on top to make it look pretty...I also am a sucker for the taste of sour cream mixed in after it's cooked through. A 2 lb. bag of dried beans and a 3 lb. bag of the chicken will make a LARGE crock pot (mine is 6 quarts) full of it, so if you don't want to make that much, just cut back the amount of beans and chicken. It also freezes well too! I put the leftovers (if there are any...with my b/f around that's rare!) in a large freezer bag..to reheat, you can put a slit in the top of the bag and microwave it (takes a while though depending on the size of the bag), or cut the bag away from the frozen chili and drop it in a large pan on low heat...or you can just drop the bag in to boiling water. Sorry this is so long, but I tend to talk too much sometimes! HAHA Just thought I'd share this easy (and delicious!) recipe with everyone. Enjoy!

I take boneless chicken breast an boil them till tender. When cooked through and easy to shread or pull apart, drain and add a can of diced tomatoes (seasoned kind my fav is basal and oregano) add about 3/4 can was water and simmer for 30 min.
I make mashed potatoes and pour some chicken mixture over the mashed potatoes. serve with a piece of buttered bread. My kids love it!

As an addition the zesty Italian chicken listed here, I sprinkle broken up corn flakes on top before baking. It's yummy!

M.,

May I have the recipes? if you don't mind. I love to cook chicken besides it being the healthiest of the meats, along side fish.

Thanks

C. B.

bake your chicken after that mix in a small pan your bell peper cream of mushroom onian bring to a boil cook rice also in a pan mix rice with your suces